Crab Curry

This is the truth, I've been wanting to make some crab curry but you can never find good fresh crab like you would  at home. So I requested my husband to pick up some IMMITATION crabs from the Smith's store. That was a bad choice, please follow the recipe with some whole crabs or even crab legs but not immitation crabs.

The curry sauce was amazing, but the immitation crab tasted like pasta. So I'm sharing this recipe in an attempt that you will use the real crab not immitation.

Ingredients:

1 can coconut milk

2 large fresh tomattoes

1/2 onion thinly sliced

1 tabespoon lemon juice

1 tabespoon cayanne pepper [add more if need it spicier]

2 tablespoons ginger and garlic paste

2 tablespoons vegetable oil

1 teaspoon fenugreek seads

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

salt to taste

Puree the tomattoes in a blender and have it ready before cooking. Heat a deep dish on medium with the oil and add the thinly sliced onions, fenugreek seeds and cumin seeds. Try not to burn it and stir occanionally, when the onions are softened add the turmeric powder for 1 minute. Add the ginger garlic paste and remember they splatter so add a little bit of water to melow the cooking process. Now you can add the lemon juice, and cayanne pepper stir continuosly and add little water. Make sure not the drench the masala in water but make sure you don't burn it either.

Once the strong smell of ginger garlic paste subsides add the tomatto puree and coconut milk. Cover the dish on medium heat, let it cook for 5 minutes add salt for taste and you can add more cayanne pepper for more spice. Uncover the dish and add the crab legs or real shelled crab not the IMMITATION crab. Cook for another 3 minutes, remember the best chef or cook tastes the food to make sure it tastes right.

Remove the crab curry from heat and serve it on warm jasmine rice and garnish it with some chinese parsely. ENJOY YOUR MEAL!!!